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Nikujaga (肉じゃが) Japanese Beef and Potato Stew. .
Nikujaga (肉じゃが) Japanese Beef and Potato Stew. To get started with this recipe, you have to first prepare a few components. We can have nikujaga (肉じゃが) japanese beef and potato stew using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew:
- Take 1/2 kg of thinly sliced beef.
- Take 2 of potatoes, peeled and cut into quarters.
- Get 2 cups of warm water.
- Get 2 tsp of dashi powder.
- Take 4 tbsp of soy sauce.
- Make ready 6 tbsp of mirin.
- Make ready 1 tbsp of sugar (optional).
Instructions to make Nikujaga (肉じゃが) Japanese Beef and Potato Stew:
- Mix dashi powder with warm water..
- In a medium saucepan, heat oil on medium heat. Fry the beef until no longer pink..
- Add potatoes and other optional vegetables (e.g. carrots)..
- Add dashi mixture, soy sauce, mirin, and sugar (if desired). Bring to a boil and skim off the scum from the top. DO NOT STIR IT! The drop lid used in the next step will take care of spreading the flavours..
- Lower heat to medium low and cover with a drop lid (otoshibuta) and let simmer for 30 minutes. If you don't have an otoshibuta you can improvise one with a bit of aluminium foil large enough to rest on top of the stew with small holes poked through it with a knife..
So that's going to wrap this up for this exceptional recipe nikujaga (肉じゃが) japanese beef and potato stew recipe. Thanks so much for your time.
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